dinner
GRILLED LOBSTER TAILS
Nervous about cooking lobster? Don’t be! Our grilled tails topped with garlic butter are so simple and scrumptious you may never want to go out for seafood again. Pair with our Garlic and Rosemary Grilled Steak for the ultimate surf & turf.
Servings:
3
Total Time:
35m
Prep Time:
25m
Cooking Time:
10m
Ingredients
- 3 lobster tails, thawed
- 2 tsp.olive oil
- Salt and freshly ground black pepper
- 3 tbsp.butter, melted
- 1 to 2 cloves garlic, minced
- 2 tsp.lemon juice
- ½ tsp. paprika
- 1 lemon, sliced into rounds
- 1 tsp. minced fresh parsley or chives
READY TO COOK!
This recipe was made using our ceramic non-stick contact grill
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Preparation Instructions
- Prepare to grill—Fit your GreenPan ceramic non-stick contact grill with grill plates in the flat position. Turn dial to “Both” and preheat to 200°C
- Prep the lobster—Cut down the center of the lobster shells with kitchen shears—go lengthwise, starting at the wider end till you reach the top of the tail. Flip the tails over and use a sharp knife to cut a vertical line through the meat at the center—you want to go about halfway through the meat, not all the way down to the shell. Insert a skewer lengthwise through each lobster so it won’t curl up while cooking
- Season the lobster—Brush lobsters all over with olive oil and season with salt and pepper
- Grill the lobster—Place lobsters on the grill, flesh side down. Grill without moving for about 6 minutes. When underside is browned and looks almost cooked through, flip lobsters
- Meanwhile, make the butter sauce—Place melted butter, garlic, lemon juice, and paprika in a small bowl. Whisk till everything’s evenly combined. Set aside
- Finish and serve—Add lemons to grill and cook for about 2 minutes on each side. Brush about half the butter mixture over the lobster meat. Cook for another 2 to 4 minutes till lobster meat looks opaque. Sprinkle with fresh herbs. Transfer
